Creamy Confetti Corn with Bacon

courtesy

Amy made this for our Thanksgiving dinner this year and while I'm not a huge fan of corn, I was smitten with this. It was probably one of my favorite dishes on the table, so much so that I made it again for Christmas dinner.  It could be eaten any time of the year though... it is seriously delicious.

Creamy Confetti Corn with Bacon

Mel's Kitchen Cafe

 8 slices bacon, chopped
 2 12-ounce packages frozen corn kernels, white or yellow
 1/2 cup chopped onion, white, yellow or red
 1/2 cup finely chopped red bell pepper
 1 (8-ounce) package cream cheese, light or regular, cubed
 1-2 tablespoons milk
 1 teaspoon sugar
 1/2 teaspoon salt
 1 teaspoon pepper
 4 green onions, green parts finely chopped (white parts discarded)

In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel-lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.

Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.

Stir in the sugar, salt, and pepper. Add more salt to taste if needed. Stir in the green onions.

Serve warm topped with the reserved bacon.

Slow Cooker Sante Fe Chicken

This is now in our regular dinner rotation- we all LOVE it.  Its really versatile, in that I can make it into a salad, a Mexican rice bowl, a taco/burrito, or eat it straight up.  Its really good and very easy.

Serving size is 3/4 cup and macros are F: 3, C: 17, P: 24

Slow Cooker Sante Fe Chicken

From Skinnytaste

24 oz (1 1/2) lbs chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans, rinsed and drained

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can fat free chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

salt to taste

1. Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.  Season chicken breast with salt and lay on top.  Cook on low for 8 – 10 hours or on high for 4 to 6 hours.  Thirty minutes before serving, remove chicken and shred.
2. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
3. Serve over rice or tortillas and with your favorite toppings.

Instant Pot: Cook high pressure 25 minutes, quick or natural release.